Development and quality assessment of carrageenan incorporated low fat chevon patties

Nayak, Narendra; Pathak, Vikas

doi:10.1007/s13197-016-2322-9

Cited by 12 publications

(6 citation statements)

References 20 publications

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“…Based on the results obtained, the authors concluded that it was feasible to obtain low-fat chicken nuggets with sensory attributes and technological characteristics similar to conventional products. Nayak & Pathak (2016) also demonstrated that the carrageenan can be used successfully as a fat replacer in processed meat products. In this study, the authors assessed the quality of low-fat chevon patties reformulated with carrageenan (0.3%, 0.6% and 0.9%).…”

Section: Seaweeds and Compounds From Seaweeds As Replacers Of Fat In Meat Productsmentioning

confidence: 90%

Seaweeds as promising resource of bioactive compounds: Overview of novel extraction strategies and design of tailored meat products

Gullón

Gagaoua

Barba

et al. 2020

Trends in Food Science & Technology

147

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This is a PDF file of an article that has undergone enhancements after acceptance, such as the addition of a cover page and metadata, and formatting for readability, but it is not yet the definitive version of record. This version will undergo additional copyediting, typesetting and review before it is published in its final form, but we are providing this version to give early visibility of the article. Please note that, during the production process, errors may be discovered which could affect the content, and all legal disclaimers that apply to the journal pertain.

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Section: Seaweeds and Compounds From Seaweeds As Replacers Of Fat In Meat Productsmentioning

confidence: 90%

Seaweeds as promising resource of bioactive compounds: Overview of novel extraction strategies and design of tailored meat products

Gullón

Gagaoua

Barba

et al. 2020

Trends in Food Science & Technology

147

View full text Add to dashboard Cite

show abstract

“…Since plant protein lacks the amino acid profile that humans require, ingredients like oat, lentil, and pea are added in combination to compensate (Bonke et al., 2020). Carrageenan was administered as a fat replacer at different concentrations to develop low‐fat chicken patties, which revealed significant changes in the textural properties, cooking yield, and emulsion stability (Nayak & Pathak, 2016).…”

Section: Introductionmentioning

confidence: 99%

Development of vegan sausage using banana floret ( Musa paradisiaca ) and jackfruit ( Artocarpus heterophyllus Lam.) as a meat substitute: Evaluation of textural, physico‐chemical and sensory characteristics

Priya

Rawson

Vidhyalakshmi

et al. 2021

Food Processing Preservation

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In this decade, there has been a surge in concerns for one's health, environment, and sustainable lifestyle, paving the way for meat alternatives in the market. This research aimed to develop a plant‐based meat analog that mimics the structure of the meat. In this study, vegan sausages were developed using three varied combinations of raw jackfruit (RJF) and banana floret (BF), tested for textural, physico‐chemical, and sensorial properties. The developed sausage was compared with commercial chicken sausage. Developed vegan sausage S1, S2, and S3 showed significant overall acceptability (p > .05) and had similar flavor preference as control. High fiber (5.30 ± 0.04%) and high protein (19.10 ± 0.36%) content was obtained in S2 and S3. As a result, a novel vegan sausage was developed using unique and readily available ingredients such as RJF and BF, which had a high sensory acceptance and large economic potential. Novelty impact statement Effective utilization of plant‐based ingredients (Jackfruit and Banana floret) in the development of meat analog. The vegan sausage resulted in less fat, high fiber, and high protein. Jackfruit and banana floret are underutilized bio‐mass, valorization of these ingredients into meat analog obtained a greater sensory acceptance product.

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“…The mineral profile analysis of the samples was performed with a slightly modified method by Nayak and Pathak (2016). The 1 g of the samples was digested in the microwave for 40 min.…”

Section: Methodsmentioning

confidence: 99%

Processing optimization of restructured jerky from bovine meat, heart, and liver

Zhu

Yang

et al. 2021

J Food Process Preserv

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Meat jerky is a popular snack that is easily found in retail shops worldwide, which is seasoned and dried with rich nutrition (Guo et al., 2020). Over the past ten years, sales of dried meat products have increased significantly in Asia as well as Europe and the United States (Inguglia et al., 2020). Various methods have been presentedto improve the quality of jerky, such as the raw material, processing conditions (Choi et al., 2008). In this sense, the raw material of the jerky has been widely concerned by many scholars to try to provide a more consumer-friendly product.The bovine liver is gifted with a rich source of proteins, vitamins, low-fat content, and minerals, accounting for about 1%-2% of the bovine's live weight (Li et al., 2014). It is a potential resource of nutrients of human nutrition, which can be used to prepare a healthy diet for children, the obese and diabetic persons (Kang et al., 2017). Bovine heart, an abundant, cheap, and insufficient utilization edible byproduct, contains an excellent source of protein with high digestibility and biological value as well as essential amino acids, vitamins, and minerals (Nollet, 2011). In general, the utilization ratio of bovine byproducts is low concerning its mass production worldwide. The widely available byproducts can be used for food formulations to maintain an economically viable meat industry (Li et al., 2014). Several authors studied the effects of bovine byproducts in differentiated cooked meat products, such as Rahman et al. (2019), who reported that the bovine heart is an appropriate functional ingredient for preparing reduced-fat

show abstract

Development and quality assessment of carrageenan incorporated low fat chevon patties

Cited by 12 publications

References 20 publications

Seaweeds as promising resource of bioactive compounds: Overview of novel extraction strategies and design of tailored meat products

Seaweeds as promising resource of bioactive compounds: Overview of novel extraction strategies and design of tailored meat products

Development of vegan sausage using banana floret ( Musa paradisiaca ) and jackfruit ( Artocarpus heterophyllus Lam.) as a meat substitute: Evaluation of textural, physico‐chemical and sensory characteristics

Processing optimization of restructured jerky from bovine meat, heart, and liver

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